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Sannen Hira Bancha Tea
The Famous Japanese Medicinal Tea
The healing power of Macrobiotic tea
Effective for: blood purification, stomach detox, skin problems, diabetes, metabolic problems, heart disease, radioactive contamination.
There is an old saying that people who drink tea made from tea leaves that are harvested on the eighty-eighth day after the first day of spring will have perfect health and live longer. The tea leaves gathered on this day are the best quality, usually mature and contain a rich aroma and flavour. Tea leaves are harvested several times in a year. The first harvested tea is the best, called Ichi-ban-cha (No.1 tea), then followed by Ni-ban-cha (No.2 tea), and San-ban-cha (No.3 tea). Tea harvested in the later part of the season is called Aki-Bancha (Autumn-Bancha in Japanese). These tea leaves are usually roasted.
MACROBIOTIC Sannen Hira Bancha tea is second-harvest Ni-ban-cha tea and has undergone a fermentation and maturing process of 3 years.
Sannen Hira Bancha has a high proportion of stems and is roasted then fermented. Thus compared to most other Japanese Green Teas, the process is considerably longer and more complex. The tea has a dark brown color. It is considered a rarity in Japan and the best quality ones are highly sought after and always sold out. The tea, as such, is almost unknown outside Japan.
Sannen Hira Bancha is one of the Japanese green teas and is derived from the tea plant Camellia sinensis and var. Sinensis. However due to its special preparation, it yields a fermented tea with very specific health giving characteristics and a particularly soft, earthy flavor.
The tea has been extremely popular in Japan for centuries and is considered the main macrobiotic with many citations from doctors, tea farmers and patients about the positive effects. However, there are so far unfortunately no scientific studies on the tea, neither in Japan, America / UK, Germany or France. The following information was therefore researched first hand in Japan and is based on opinions and personal experience with this great green tea.
Who should take Sannen Hira Bancha
The tea is especially recommended for people who take a lot of sugar, sweets, alcohol, drugs, oils, and dairy products. It is also very valuable for vegans / vegetarians who consume a lot of Yin-heavy foods.
Sannen Hira Bancha is one of the big three combined healing teas for the treatment of hang-overs after alcohol abuse and blood clearance after drug use (cocaine, heroin, ecstasy / MDMA, amphetamines and marijuana), especially on the day following consumption.
In respect of taste it is smooth, soft, earthy and warm and is characterized by a pleasant toasty aroma. When cold it tastes particularly refreshing, especially in summer. With longer steeping times at higher temperatures it is even stronger and more round- bodied. It is perfect for everyday enjoyment as well as being a therapeutic support as part of a health “cure”.
Sannenbancha has nearly no caffeine content due to the high proportion of stems and the long fermentation. The same applies to the otherwise abundant Tannins found in green tea, which in some cases may have an irritant effect on the intestine and the mucous membranes. The strong positive effects as a general health tea can be improved even further when taken in combination with various other traditional teas.
How to prepare Sannen Hira bancha tea
Take one to two tablespoonful of the bancha tea leaves, pour one litre boiling water of 80C over, and steep for 3-5 minutes. Strain before use. Bancha tea leaves can also be boiled with water on medium flame over a gas stove.
Benefits of Hira Sannen Bancha tea
* Best Tea for blood purification / detoxification and also very good for detoxification of the intestine.
* Supports blood-thinning and helps against blood clotting.
* Strongest anti acid Tea (Alkaline Tea) of all green teas.
* Best Green Tea for skin problems (eczema, atopic eczema, cradle cap, psoriasis , acne, itching, itchy scalp) especially in babies, infants and children.
* Supports the liver and kidneys.
* Strengthens the heart / circulatory system, aids against heart disease.
* Very good for normalizing blood pressure (too low or too high).
* Excellent for intestinal problems (inflammation, mucosal problems, bad digestion, food intolerance) and supports the digestive system in general (particularly the small intestine, large intestine and liver).
* Best macrobiotic Tea (even more pronounced than the popular Bancha tea), since, depending on preparation the neutral yin / yang relationship to the strongly developed Yang, “warms” the body.
* Excellent for sufferers of type 2 diabetes and in support of the pancreas.
* Stimulates the metabolism for those with anorexia and obesity.
* Helps in the prevention of Senility, especially supports thinking power, awareness, creativity and memory.
* Support for insomnia.
* Sannenbancha has preventative and positive effects against damage from radioactive contamination according to the opinion of many macrobiotic scientists in the US and Japan and Dr. Naoki Miura.
Sannen Hira Bancha originates from Shizuoka, Japan
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46400 Petaling Jaya, Selangor, Malaysia
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Kudzu (Pueraria lobata,) is a perennial plant belonging to the pea family called Fabaceae. The kudzu plant is a prolific, tough, fibrous vine with heart-shaped leaves that was used as a food in China for more than 2,000 years, and praised in Japanese poetry and legend as a fortifying health food and ideal thickener. Its roots are among the largest in the world, ranging in length from about 1m to over 2 m and weighing between 90kg to 180kg. The Kudzu plant has been part of everyday life in Japan since ancient times. Every part of the kudzu plant–from root to leaves–is useful with practically nothing wasted: the root for edible use or Chinese herbal medicine, leaves for cattle food, and vine for fibers of fabrics. The most familiar by product of Kudzu plants is the starch, regarded as the highest quality cooking starch, or jelling agent in the culinary and confectionary world. Kudzu is used in most dishes and desserts and beverages.
Our Esteemed Supplier
Since 1875 Muso’s supplier has been harvesting and processing kudzu root from wild plants growing in Fukuoka Prefecture in Kyushu Island. Harvesting wild Kudzu consists of the simple but back-breaking work of digging the roots with a shovel. The official harvesting season for Kudzu starts from December and continues through April. There are about 300 professional wild Kudzu harvesters or diggers called “Horiko” working for our supplier. The present harvesting areas span the mountain area of Kagoshima prefecture to the Miyazaki prefecture. Kudzu grows most rapidly during the summer, when the Horiko go deep into the mountains to locate and mark the possible kudzu harvesting areas. In the winter, when the leaves and vines fall, they return to those marked areas for collecting the best roots. Kudzu harvesting is a very secretive operation; each harvester has his own turf like truffle harvesters in the West. All of Muso’s kudzu is harvested from these wild plants that are at least 20 years old. In fact the Horiko will never dig young roots, leaving them for the future use. This is the unspoken rule among the Horiko, their way of showing respect and gratitude toward the natural blessings that are offered to them from the Kudzu roots.
Processing: alchemy for extracting white gold from Kudzu roots
After harvesting, the next step in obtaining kudzu starch is rinsing. This rinsing process is where the Hirohachido demonstrates their 150 years of insight and expertise. The rinsing process at Hirohachido involves a natural process coupled with traditional methods—all without using any chemical substances. Each root is hand-cut into chunks that are crushed into fibers, soaked and rinsed, creating a thick brownish paste. The paste is repeatedly washed and filtered in cold mountain spring water until it becomes a pure
white starch. The kuzu starch is then dried, crushed into small chunks, and packaged for distribution.
the Multi-functional and Healthful Starch
Health Benefits of Kudzu
In traditional Chinese medicine kudzu root is considered one of the 50 fundamental medicinal herbs. Traditionally, Japanese households kept this high quality starch in their pantry as a staple. Grandmothers typically used it to prepare kudzuyu, (kudzu starch gruel) when their family members caught colds. We now understand the use of kudzu as a traditional folk medicine based on research that has discovered healthful phyto-nutrients in the starch, called flavonoids, including puerarin (approximately 60% of
the total isoflavones) and also daidzein and daidzin. The health benefits of kudzu include:
- Kudzu is most effective in treating minor indigestion and the symptoms of the common cold.
- Kudzu is also effective in relieving intestinal discomfort caused by over-acidity, bacterial infections, and diarrhea.
- The isoflavones have been shown to reduce the appetite for alcohol by influencing areas of the central nervous system that control the desire for alcohol. They also are
helpful in eliminating hangovers.
- Kudzu helps soothe emotions, reduces excessive stress, and in Japan it is traditionally used to calm hyperactive children.
- Kudzu is helpful in relieving muscle aches and pains, especially in the neck and shoulders.
- Kudzu’s isoflavones have a positive effect on reducing fevers, in addition to fighting flu symptoms such as muscle aches and headaches.
- In Traditional Chinese medicine, kudzu is prescribed for reducing high blood pressure, lowering cholesterol, preventing blood clots, and relieving chronic migraines. As a result, researchers at the University of Alambama in Birmingham performed studies that confirmed kudzu’s effectiveness at normalizing blood pressure, lowering cholesterol and stabilizing blood glucose.
- Kudzu’s hard chunks are convenient to chew for relief of heartburn, indigestion, acid reflux, or any intestinal issue. It’s an excellent natural antacid for pregnancy heartburn.
Kudzu is basically flavorless and easily dissolves in cool or cold water. Upon heating, it thickens, providing an essential and invaluable ingredient for making a variety of sauces, creams, gravies, and other dishes. Kudzu is a healthful alternative to other commonly used thickeners such as corn starch, tapioca, or arrowroot. Experienced chefs claim that kudzu’s neutral flavor has no effect on the flavors of the other ingredients in a dish made with kudzu. In addition, even when the sauces simmer, kudzu is able to maintain its thickening qualities.
Unsui Brand Kudzu from Muso Japan is distributed in Malaysia by
Woods Eco-cuisine Sdn Bhd (9276699k)
AG-8, block A, ground floor, Happy Mansion,Jalan 17/13, 46400 Petaling Jaya, Selangor, Malaysia.
T: 03-79322439 F: 03-79585795 Whatsapp: 012-8775138 E: firstname.lastname@example.org